Healthy Creamy Nacho Cheese Sauce and Nachos
[Vegan]

For the Cheese Sauce:

1. The cheese sauce needs to be prepared before you make the nachos as you need to SOAK your cashews in hot water for at least 5-6 hours before you make the sauce. This will make sure that the cashews blend smoothly into a creamy cheese sauce.
2. Once your cashews have soaked, drain the water out of them and add them to your blender.
3. Along with your cashews, add the nutritional yeast, oat milk, garlic, lemon juice, turmeric, and salt & pepper.
4. Blend all the ingredients together on high speed for 30 seconds and then mix everything around and blend them again until smooth.
5. For a thicker cheese sauce, add less oat milk and for a thinner cheese sauce add more oat milk once you’ve blended the ingredients together.

For the Nachos:

1. Make sure that you already have your vegan creamy cheese sauce ready.
2. Preheat your oven to 350°F
3. Prepare your guacamole by mashing your 2 avocados in a bowl and mixing them with a chopped tomato, a squeeze of fresh lemon, and a sprinkle of coriander.
4. Start arranging your tortilla crisps in your preferred order by layering your nacho dish with different layers of crisps and toppings.
5. Start with a layer of tortilla crisps, followed by a layer of creamy sauce, salsa, and guacamole… then repeat until you’ve reached the top of the dish.
6. Add some jalapenos on top of your nachos and place them in the oven for 10-15 minutes (here’s where you can add extra grated cheese if you want).